Rich in calcium and low in natural fats and sugars, sea cucumber is an ideal protein-rich foodstuff highly recommended for the diet conscious and the elderly. Combined with pork tendons it becomes a gastronomic delight.
Ingredients
1.5 bowls (ordinary rice bowl) tenderized, soaked pork tendon
3T salad oil
2t minced ginger
1 kilogram sea cucumber
1.5 bowls clear stock (pork or chicken)
2T cornstarch and water mixture
Flavoring Mix
1t salt
1t sugar
1/2 T rice wine
1/2 t MSG (optional)
Flavoring Juice for Sea Cucumber
2 green onions
1 large section slice of ginger, pressed
3/4 bowl of water
-- combine ingredients and boil for 3 minutes
Procedure
1.Thoroughly clean tendons, dry (remove all water). Slice into small section pieces.
2. Prepare sea cucumber by cleaning and removing all internal organs. Wash and cut into either cross or length section pieces. Place in the flavor juice and boil for 3 minutes.
3. Heat oil in a wok, add the minced ginger and stir fry until ginger is fragrant. Pour in stock and add tendon pieces. Simmer for 5 minutes. Add the sea cucumber pieces and simmer for another 10 minutes. Finally mix in the flavor ingredients and add the corn starch/water mixture. Stir until slightly thick. Prior to serving sprinkle 1/2 T of dark vinegar to help bring out the full flavor of this delectable dish.
[Picture Caption]
Right: Slice the tenderized tendon into 5 centimeter pieces. Left: Fresh sea cucumber contains many internal organs and impurities that must be cleaned thoroughly.
Sea Cucumber with Pork Tendon.
Sea Cucumber with Pork Tendon.
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